Pear nectar
Cliffton Dry
Garnish with cranberries


1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon kosher salt
1 stick (1/2 cup) unsalted farmer’s market butter, soft
2 cups dark brown sugar
Diplomatico rum
hot water


8 ounces Diplomatico dark rum
3 ounces freshly squeezed lemon juice
12 sprigs of farmer’s market thyme
1 3/4 cups farmer’s market honey
12 ounces farmer’s market apple cider
4 ounces club soda
8 dashes of orange or Angostura bitters
1 farmer’s market apple, sliced thin


2 oz. Vermouth Royal Extra Dry
2 slices Fresh Ginger
3.5 oz. Ginger Ale


2 oz. Diplomatico Anejo
.5 oz. Ruby Port
.5 oz. Velvet Falernum
1 barspoon Varnelli Anice
1 bar spoon lemon juice


1 1/2 ounces gin, such as G’vine Gin
1 ounce honey syrup (see Recipe Notes)
1 ounce freshly squeezed ruby red grapefruit juice
1 large egg white
1 small wedge of grapefruit, to garnish


15 Strawberries (Quartered, Plus Extra for Garnish)
6 Basil Leaves
Juice of 6 Limes
1 1/2 cup Agave Nectar or Simple Syrup
3 cups G’vine Gin
2 cups White Grape Juice

schweppes via Rokz

2 oz. G’Vine Floraison Gin
6.8 oz. Fever Tree Indian Tonic Water (1 bottle)
3/4 oz. ginger liqueur
2 dashes of Cardomom Bitters
Cardomom seeds
Candied ginger, for garnish


2 1/2 oz Vermouth Royal Blanc
1/2 oz Cointreau
2 Drops Angostura Bitters


1 1/2 oz Vermouth Royal Rouge
1 1/2 oz G’Vine Nouaison Gin
1 oz Campari